Pachamama Group’s Lagana Gains Momentum Amid Celebrity Endorsements

Leveraging a high-profile nod from Dua Lipa, Lagana is rapidly ascending the ranks of East London’s competitive dining market, signaling a successful expansion for the Pachamama brand.

@laganalondon

The objective of Pachamama Group is to establish dining venues that transport clients to distant locales, albeit temporarily. Their initial ventures concentrated on contemporary Peruvian cuisine before they transitioned to a recent series of launches that honor the flavors of the Aegean and Mediterranean. Brand Director Yaroslava Malkova indicates a distinct emphasis on creating environments that are 'lived-in, expressive, and emotionally resonant,' where every element, from lighting to service to cuisine, is deliberate and considered.

Group Executive Chef Tzoulio Loulai leads Lagana’s kitchen, where he invites guests to experience the relaxed, unpretentious dining style characteristic of a traditional Greek gathering: Tzoulio’s concept features flatbreads torn apart for dipping into various dips, olive oil poured liberally, and sliced meats shared among diners amidst lively conversation. Cocktails are categorized by various colors and emphasize citrus ingredients; the wine selection is extensive, accompanied by concise descriptions; and the food menu presents sharing plates that highlight Loulai’s distinctive bold flavors through popular skewers, raw dishes, vegetarian selections, and grilled items.

Annually, near my birthday, I organize a dinner with my female friends, endeavoring to select a place that is unfamiliar to the majority of the group and offers an enjoyable atmosphere and excellent cuisine. Lagana, characterized by its 'loose, childlike, and intentionally naïve' essence, as articulated by Managing Director Lunara Bramley-Fenton, who conceived the restaurant's interiors, fulfilled all those criteria. The establishment features hardwood flooring, stainless steel countertops, and paper tablecloths, creating a contemporary canteen ambiance, yet old chandeliers and whimsical artwork on a glass wall that spans the dining room add distinctive character.

Upon seating, crayons are presented at the table, encouraging one to relinquish their concerns and relish the evening. Similar to most London eateries, Lagana employs a sharing plates model; nevertheless, in contrast to others, the portions are ample and satisfying, guaranteeing that no patron departs in hunger. Pillowy flatbreads serve as ideal implements for scooping a variety of flavorful dips, with their subtle saltiness enhancing a spicy feta and red pepper dip, while elevating a deceptively basic yet delectable dish of anthotiro cheese accompanied by fresh honeycomb and thyme-infused oil.

The seabass ceviche reflects the Greek kakavia (fisherman’s soup), while the tomato-centric beef tartare draws inspiration from the classic kokkinisto stew. Notable dishes comprise flavorful lamb belly accompanied by cumin yogurt and tomato sauce, alongside a beautifully pink dry-aged picanha resting in its own jus.

Conclusion

Pachamama Group, alongside Lagana, maintains its momentum of launching dynamic eating establishments that generate excitement and fulfill expectations. Accompany a party to sample the diverse flavors of the menu while indulging in a robust red wine from Northern Greece.